Traditional French Cassoulet

Ingredients

• 1 garlic clove, mincedTBD
• to assemble the cassoulet:TBD
• 2 teaspoons lemon juiceTBD
• 1 teaspoon kosher saltTBD
• 4 garlic cloves, peeled but not choppedTBD
• 1 bouquet garniTBD
• 20 grams goose or duck fatTBD
• 1/2 pound andouille sausageTBD
• 50 grams bread crumbsTBD
• 1 plum tomato (fresh or canned), cut into eighthsTBD
• 4 duck confit legsTBD
• 1 clove, crushedTBD
• 400 grams dried haricot, cannellini, or navy beans soaked in water overnightTBD
• 2 pinches black pepperTBD
• for the bean and vegetable base:TBD
• 1 small white onion, roughly choppedTBD
• 1/2 pound uncut baconTBD
• 40 grams duck fatTBD
• 1/4 cup chopped fresh flat leaf parsley, to serveTBD
• 2 carrots, roughly choppedTBD
• 1 celery stalk, roughly choppedTBD